Thai Chicken and Florida Grapefruit Noodle Salad Recipe
This Thai inspired salad can be enjoyed as a tasty main dish. The Florida grapefruit juice and fresh Florida grapefruit adds a tanginess that balances out the curry paste. The crunchy red pepper and Florida grapefruit add colour and freshness to cool and refresh your palate.
Preparation Time : 20 minutes
Cook Time : 10 minutes
12 oz (375 g) boneless skinless chicken breasts, thinly sliced
3 tbsp (45 mL) canola oil, divided
2 tbsp (30 mL) Florida Grapefruit juice
2 tbsp (30 mL) Thai red curry paste
1 tbsp (15 mL) grated fresh ginger, divided
1 tbsp (15 mL) fish sauce
1 tbsp (15 mL) rice vinegar
1/4 tsp (1 mL) granulated sugar
6 oz (180 g) rice stick noodles
2 Florida Ruby Red Grapefruits, peeled and segmented
1 small red bell pepper, thinly sliced
1 cup (250 mL) bean sprouts (optional)
¼ cup (50 mL) chopped peanuts
1 green onion, thinly sliced
2 tbsp (25 mL) chopped fresh mint
In a bowl combine chicken with 1 tbsp (15 mL) of the canola oil, Florida grapefruit juice, curry paste and 2 tsp (10 mL) of the ginger. Stir to coat evenly and set aside.
In a small bowl, whisk together remaining oil, ginger, fish sauce, vinegar and sugar. Set aside.
In a pot of boiling water, cook noodles for about 2 minutes or until tender. Drain and rinse well with cold water. Drain well and place in large bowl. Add Florida grapefruit, red pepper, bean sprouts, peanuts and green onion. Drizzle with dressing and toss well; set aside.
In a nonstick skillet set over medium-high heat, stir fry chicken for about 8 minutes or until no longer pink inside. Spoon over noodles and toss to combine. Sprinkle with mint before serving.
Makes 4 servings.
Tip: Using a serrated knife cut both ends off the grapefruits. Using a sawing motion, cut skin and white pith off and discard. Cut grapefruit into segments between membranes and discard the pith and skin.